Northern Michigan University offers over 10 locations such as the Marketplace, the Wildcat Den, and the new addition of Melted, across campus to give students the opportunity to eat between classes.
The issue of eating healthy, having a large selection of foods and the cost of the meal put together is something both the faculty and students face each day.
“The Marketplace has a nice variety,” Robin Rahoi, registered dietitian for Dining Services said. “They have many different cereals, the sugary ones that students love as well as whole grain, gluten-free cereal, and whole grain breads.”
Rahoi also said that the main challenges of producing food for a large cafeteria environment include balancing the production of food and equipment in the kitchens, providing what the student-body want and developing recipes that are healthy and tasty for students that can be produced in a large quantity.
“We were surprised by the increase in enrollment this year, and that is something that we are adjusting to,” Rahoi said.
Rahoi said that Dining Services wants to hear from the students because without feedback Dining Services will be left unaware of some issues.
“Students need to be vocal about what they want. If they have special needs, don’t suffer quietly,” Rahoi said.
One student living on campus that was eating dinner Friday night at the Marketplace said he was trying to eat healthy without sacrificing taste.
“I had two slices of pizza with a salad,” junior clinical laboratory technologies major Geoff Bidle said. “I put some mild peppers on my salad, cheese, ranch dressing, and a glass of two percent milk.”
Bidle said that he felt his plate was a healthy balance because he was able to put spinach on his pizza and was also eating a salad. He felt that if students tried, it would be possible to eat healthy on a meal plan, because of the fruits, vegetables, and salad bar that the cafeterias offer.
“You don’t have to cook and it’s nice to go down and grab a thing of juice real quick. You don’t have to do dishes either. I don’t like that isn’t open late enough and sometimes the kiwis are a little too ripe,” Bidle said.
He said that he has filled out the feedback note cards to voice these requests to Dining Services.
On Aug. 23 and 25, Andrew Sears, an adjunct professor at Northern Michigan University hosted “A Salute to Healthy Cooking” at the Weight Watchers venue near Target in Marquette to inform people around the community about healthy eating.
The two-day event included four recipes that took less than 30 minutes to cook and serve.
“It really isn’t about a diet, it’s about proportions over substance,” Sears said. “Vegetables and fruits are great options and being able to vary your fruit and vegetables so you aren’t eating the same thing every time is good also.”
Sears has 12 years of experience in the food industry that started at a McDonalds restaurant. He is currently the kitchen manager at UpFront & Company and also teaches professional cooking at Northern Michigan University.
“On-campus students need to be aware of the info on what they are eating. If people are willing to ask questions, people are there to answer them. Look up info, even when eating out,” Sears said, “Enjoy life, but be conscious of what you are eating.”
Penny currently lives on campus and has the constant meal plan.
Penny said she goes to the Marketplace because it’s so close to her dorm room. She says that eating healthy is possible but challenging.
“People need to know what eating healthy is and not just their perception of it. If someone gets a salad and drowns it in ranch, that’s like the worst thing you could do to it.” Penny said.
Penny said that it’s about self-discipline and not taking too much of an advantage of the constant French fries and ice cream the Marketplace has.
“They always have fresh fruit and yogurt, and the sandwich bar is a healthy choice too. As long as you don’t get too much mayonnaise on it,” Penny said.
For more information about the food they are eating or about eating healthy, contact Robin Rahoi at (906)-227-6624.
